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Ingredients
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Crust
Cheesecake Filling
Macerated Strawberries
Topping
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.
- 2
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
Cheesecake Filling
- 3
Blend the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in granulated sugar and vanilla extract, mixing until well combined.
- 4
Add Eggs and Cream
Add eggs one at a time, mixing on low speed until just combined after each addition. Then, add the sour cream and heavy cream, mixing until smooth and creamy.
- 5
Bake the Cheesecake
Pour the cheesecake filling over the prepared crust. Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.
- 6
Cool the Cheesecake
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
Macerated Strawberries
- 7
Prepare the Strawberries
In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries well.
- 8
Let Them Macerate
Cover the bowl and let the strawberries sit at room temperature for about 30 minutes, allowing the juices to release.
Topping
- 9
Prepare the Topping
Before serving, sprinkle the granulated sugar evenly over the top of the chilled cheesecake.
- 10
Caramelize the Sugar
Using a kitchen torch, gently caramelize the sugar until it is golden brown and crispy. Allow it to cool for a minute.
- 11
Serve
Slice the cheesecake, top with macerated strawberries, and enjoy your Crème Brulee Cheesecake!